Description
A melt-in-your-mouth beef brisket slow-cooked to perfection with aromatic vegetables and herbs, served with rich, savory pan juices.
Ingredients
Scale
For the Crust:
- 3–4 lbs beef brisket, trimmed of excess fat
- 2 tbsp olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup beef broth
- 1/2 cup red wine (optional)
- 2 tbsp tomato paste
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Season the brisket generously with salt and pepper on all sides.
- In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Sear the brisket for 4-5 minutes per side until browned. Remove and set aside.
- Add onion, garlic, carrots, and celery to the pot. Cook for 5-7 minutes until softened. Stir in tomato paste and cook for 1 minute.
- Pour in beef broth and red wine (if using), scraping up any browned bits from the bottom. Return brisket to the pot, nestling it among the vegetables.
- Add rosemary, thyme, and bay leaves. Cover and transfer to the oven. Cook for 3-4 hours until the brisket is fork-tender.
- Remove brisket and let rest for 10 minutes before slicing. Strain the pan juices, skim off excess fat, and serve alongside the brisket.
Notes
You can customize the seasonings to taste.